Mojo Ham

By: Hannah Lee Leidy
Photo by Denny Culbert

Wrapped in Caribbean influence, Nina Compton’s Mojo ham marries sweet, heat, and tangy in a masterful way. This is a holiday ham that will be the star of the spread, or the best excuse to roast a ham any time of year.

Photo by: James Smith

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Serves 10 to 12

  • 2 quarts orange juice

  • 2 cups lemon juice

  • 2 cups lime juice

  • 6 garlic cloves, chopped

  • 2 habaneros
  • chopped

  • 3 cups blended oil
  • divided*

  • 2 tablespoons dijon mustard

  • 3 tablespoons preserved lemon
  • 1 cup olive oil
  • Zest of 3 oranges

  • Zest of 4 limes

  • 1 teaspoon ground toasted cumin
  • Sherry vinegar to taste

  • Salt to taste

  • 1 (10-pound) ham
  • *Compton uses a blend of 70 percent olive oil, 30 percent vegetable or canola oil.
  1. In a pot over medium heat, combine orange juice, lemon juice, and lime juice. Reduce to 1 quart.
  2. In a pan over medium heat, combine garlic, habaneros, and 1 cup blended oil and bring to a simmer. Set aside to cool.
  3. In a blender or food processor, combine reduced juice, garlic-habanero mixture, mustard, and preserved lemon. Slowly stream in remaining oils to emulsify. Add citrus zest, cumin, sherry vinegar, and salt. Marinate ham in mixture overnight.
  4. Preheat oven to 350 degrees. Remove ham from marinade, cover with foil, and roast until warmed through, about 2 hours.

From Nina Compton’s Caribbean Christmas.

  • Recipe from Nina Compton, Bywater American Bistro, New Orleans
  • Contributing City
    New Orleans

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